Intro: Honey Almond Cookies

One of my favorite cookies to make around Rosh Hashanah, Honey Almond Cookies are awesome any time of year. Slightly sweet with nutty, toasty flavor, they're wonderful as a snack or at the end of a special meal.

You'll Need. . .

Software

1 cup flour

1 cup almond meal

1/2 teaspoon baking soda

Large pinch of salt

1/3 cup sugar

1/3 cup honey

1/4 cup butter, softened

2 tablespoons vegetable oil

Splash vanilla extract

Splash of almond extract

1 large egg white

1/4 cup sliced almonds

Hardware

Large mixing bowl

Hand mixer or a spoon and strong arms

Measuring cups and spoons

Cookie sheets

Cookie scoop or spoons

Foil and parchment

How To

Combine the butter, oil, sugar, and honey

Add the egg white, vanilla, and almond extract, and mix to combine well

Add almond meal, flour, salt, and baking soda, and mix until just combined

Using a cookie scoop or two spoons, drop heaping teaspoons onto a foil-lined cookie sheet

Press a few slivered almonds into the top of each cookie and pop in the freezer for at least 4 hours (if you’d like to store them longer before baking, place them in zip-top bags and keep frozen)

When ready to bake, preheat your oven to 375 degrees Fahrenheit

Place chilled balls of cookie dough about an inch apart on parchment lined cookie sheets